Ultimate Chicken Cordon Bleu Tyler Florence
Elevate your dinner game with Tyler Florence's Ultimate Chicken Cordon Bleu, a mouthwatering take on a classic French dish. This recipe features tender, juicy chicken breasts stuffed with layers of savory deli ham and creamy Swiss cheese, all wrapped in a crispy, golden breadcrumb coating enhanced with Parmesan. The dish is finished in the oven for perfectly even cooking and served with a luscious Dijon cream sauce that adds a tangy, gourmet flair. Perfect for a special family meal or entertaining, this impressive yet approachable recipe combines elegant flavors with straightforward techniques. Serve it alongside roasted vegetables or a fresh green salad for a restaurant-quality dining experience at home.
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Recipe Information
Ingredients
- 4 pieces Boneless chicken breasts
- 8 slices Thinly sliced deli ham
- 8 slices Swiss cheese slices
- 1 cup All-purpose flour
- 3 large Eggs
- 1 tablespoon Water
- 2 cups Breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 3 tablespoons Butter
- 2 tablespoons Olive oil
- 1 cup Heavy cream
- 2 tablespoons Dijon mustard
- 2 tablespoons Fresh parsley (chopped)
Instructions
Preheat your oven to 375°F (190°C).
Place each chicken breast between two sheets of plastic wrap and use a meat mallet to gently pound them to a thickness of about 1/4 inch.
Lay the pounded chicken breasts on a flat surface. Place 2 slices of ham and 2 slices of Swiss cheese on each breast, leaving a little border around the edges.
Carefully roll up each chicken breast, starting at the shorter end, and secure the seam with toothpicks so it doesn’t unravel while cooking.
Set up a breading station: Place the flour in the first shallow dish, whisk together the eggs and water in the second dish, and combine the breadcrumbs, Parmesan cheese, salt, and pepper in the third dish.
Dip each chicken roll in the flour, coating it entirely, followed by the egg mixture, and then the breadcrumb mixture, pressing gently to adhere the coating.
Heat the butter and olive oil in a large oven-safe skillet over medium heat. Once hot, add the breaded chicken rolls and cook until golden brown on all sides, about 5 minutes.
Transfer the skillet to the preheated oven and bake the chicken rolls for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
While the chicken bakes, prepare the sauce. In a small saucepan over medium heat, combine the heavy cream and Dijon mustard. Heat gently, stirring often, until the sauce thickens slightly, about 5 minutes.
Remove the toothpicks from the chicken rolls and drizzle the Dijon sauce over the top.
Garnish with chopped parsley and serve hot.
Nutrition Facts
Calories |
1289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.8 g | 91% | |
| Saturated Fat | 34.7 g | 173% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 1858 mg | 81% | |
| Total Carbohydrate | 68.4 g | 25% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 5.7 g | ||
| Protein | 91.3 g | 183% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 653 mg | 50% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 728 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
